Quick Gnocchi So Tasty

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Quick Gnocchi

"An easier version of an Italian favourite, using instant mashed potatoes. This recipe can easily be double, tripled, and many others. I make more than one batches, and freeze. To freeze, placed on cookie sheets till frozen, and then placed into plastic bags. Serve with your favourite spaghetti sauce."

Ingredients :

1 cup dry potato flakes
1 cup boiling water
1 egg, beaten
1 teaspoon salt
1/eight teaspoon ground black pepper
1 half of cups all-reason flour

Instructions :

Prep : 10M	Cook : 2M	Ready in : 15M

Place potato flakes in a medium-length bowl. Pour in boiling water; stir till blended. Let cool.
Stir in egg, salt, and pepper. Blend in sufficient flour to make a reasonably stiff dough. Turn dough out on a properly floured board. Knead lightly.
Divide dough in half of. Shape each 1/2 into an extended thin roll, the thickness of a breadstick. With a knife dipped in flour, reduce into chew-length pieces.
Place a few gnocchi in boiling water. As the gnocchi upward push to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked.

Notes :

Reynolds® parchment can be used for simpler cleanup/removal from the pan.

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